ELUCIDATING PHYTONUTRIENT BIOAVAILABILITY, HEALTH PROMOTING EFFECTS AND MECHANISMS OF EXISTING/EMERGING FOODS AND BEVERAGES

Objective 1: Determine the accumulation and variability of important bioactive compounds in commonly consumed food crops as affected by factors such as stage of maturity (leafy greens harvested at various stages of maturity) and variety/processing (coffee products derived from different sources). [NP107, C1, PS1A] Objective 2: Determine bioavailability and cellular uptake of potential compounds in coffee products; investigate their effects on subclinical inflammation and its associated events related to chronic metabolic diseases; elucidate mechanisms of action on subclinical inflammation and related events. [NP107, C3, PS3B] Objective 3: Determine effects of brassica vegetables harvested at different stages of maturity (e.g., sprout, microgreen, baby green, mature plant) on high fat diet-induced inflammation, and adipose uncoupling protein 1 (UCP1) as mechanisms for their attenuation of high fat diet-induced weight gain. Elucidate the role of the microbiome in mediating changes in inflammation and liver lipid metabolism. [NP107, C3, PS3B]